Ma Po Eggplant

For people who love the flavors and textures of Ma Po Tofu but who aren’t fans of tofu, there’s Ma Po Eggplant.

I debated for days whether to start a section on Chinese cooking. It’s such a broad subject with an unbelievable number of regional cuisines. In the end, I decided to go ahead. It should be quite an adventure.

While Teochew cuisine is delicate, Shichuan cooking is defined by its bold flavors. Central to these is the Sichuan peppercorn which, by the way, is related to neither pepper nor chili. Sichuan peppercorn has lemony undertones and its spiciness creates a tingly and numbing sensation in the mouth.

Yes, Ma Po is spicy. The first time I had Ma Po tofu at a restaurant, I found myself downing cup after cup of tea to get rid of the heat in my mouth. But it was so delicious too that, after learning where to buy Sichuan peppercorns, I started cooking it at home.

About Connie Veneracion

To feed my obsession with Asian cultures, I created Devour Asia. Why Asia? It goes back to my childhood through early adulthood. Chinese food, Samurai and Voltes V, Asian Civilizations and World History. Read more.

Weekly newsletter signup!

You'll receive a summary of the previous week's posts. No spam. Privacy guaranteed.